These cinnamon coffee rolls are delicious. It is important that you use unbleached
flour and Fleischmann's margarine in this recipe. Use a thermometer to check
the temperature of the liquid, if it's too hot it will kill the yeast.
1 package dry yeast, 1 scant tablespoon
4 cups unbleached flour, do not substitute
1/4 cup sugar
3 egg yolks, slightly beaten
1 cup Fleischmann's oleo/margarine,
do not substitute
1 cup scalded milk and cooled to 110 degrees F
1/4 cup pecans,
1/4 cup raisins, optional
1 1/2 cups confectioners' sugar
softened Fleischmann's margarine
1 1/2 teaspoons vanilla extract
2 tablespoons hot water
Night before baking, sprinkle yeast over lukewarm water, stir to dissolve; set
Combine flour, 1/4 cup sugar and salt in mixing bowl. Mix well. Cut in 1 cup
of Fleischmann's oleo/margarine with a pastry blender or with your fingers until
mixture resembles cornmeal. Add yeast mixture, egg yolks and milk, stir with a fork
until well blended. Cover with aluminum foil and refrigerate overnight.
Next morning, grease a 9 x 13-inch baking pan and set aside.
Combine in a small bowl 1/4 cup sugar and the cinnamon and set aside.
Roll dough on a floured surface into a rectangle, about 10 x 15-inches. Brush
with 2 tablespoons melted oleo/margarine. Sprinkle with cinnamon/sugar mixture,
sprinkle with pecans and raisins. Starting at the wide end, roll up in a jellyroll
fashion. Pinch edges well to seal.
Cut into 15 equal slices. Place cut side down, equally spaced, in prepared pan.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Heat oven to 375 degrees F. Bake for 20 to 25 minutes or until golden brown.
Remove from oven and cool on a wire wrack. Frost rolls.
Vanilla Icing: Mix sugar, oleo/margarine. Add vanilla extract and 1 tablespoon
hot water and stir until smooth and well blended. Add more water as needed a few
drops at a time.
Posted by bettyboop50 at Recipe Goldmine April 26, 2001.